Title: Pasta with Wild Mushrooms and Sun-Dried Tomat
Categories: Pasta
Yield: 8 Servings

1	lb	Mostaccioli, bow ties or other med. pasta shape uncooked
3	oz	Sun-dried tomatoes; dry
1	tb	Olive or vegetable oil
2	cl	Garlic; minced
2	lg	Shallots; finely chopped
8	oz	Assorted wild mushrooms; i.e shitake, crimini, portabel- lo;
8	oz	Skinless smoked chicken breasts
1	bn	Fresh oregano; coarsely chopped, OR
2	ts	Dried oregano
8	oz	Low-sodium chicken broth; skimmed of fat
		Salt
		Pepper
4	oz	Part-skim mozzarella cheese; shredded

Prepare pasta according to package directions; drain. Soak sun-dried tomatoes in lukewarm water until soft (5 to 6 minutes). Drain off water and chop tomatoes finely. In large skillet, heat oil over medium heat. Add garlic and shallots and cook until lightly toasted. Add mushrooms, chicken, sun-dried tomatoes and oregano. Cook until heated through. Add chicken broth and cook 4 to 5 minutes until broth reduces slightly. Season with salt and pepper to taste. Toss cooked pasta with sauce and place in 2 1/2 quart baking dish. Sprinkle shredded cheese on top. Bake for 5 to 10 minutes at 400 degrees or until cheese is melted. Per serving: 299 calories, 46.2 g carbohydrates, 10.6g protein, 6.02g fat,32.3 mg cholesterol, 414mg sodium.

Source: National Pasta Association

previous

next